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Coronation rice recipe
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The flavours of coronation chicken have been transformed into a colourful rice salad with this summer side dish. Sweet peas, yellow pepper and juicy mango fill the vibrant salad, with a curry dressing bringing that classic coronation flavour. See method
Ingredients
- 125g frozen peas
- 2 x 250g pouches microwave basmati rice
- 1 yellow pepper, diced
- 1 ripe mango, stoned, peeled and diced
- 25g toasted flaked almonds, plus extra to garnish
- 10g fresh coriander leaves, chopped
For the dressing
- 1 tsp medium curry powder
- 2 tbsp mango chutney
- 1 lemon, juiced
- 1 tbsp rapeseed or olive oil
- ½ onion, finely diced
Basmati rice can always be swapped for long-grain
Each serving contains
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Energy
960kj
228kcal
11%
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Fat
7g
10%
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Saturates
1g
3%
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Sugars
9g
10%
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Salt
0.2g
4%
of the reference intake
Carbohydrate 35.6g
Protein 6.1g
Fibre 3.1g
Method
- Boil the peas for 4 mins, then drain, rinse with cold water and drain again. Set aside to cool.
- Heat the rice to pack instructions. Meanwhile, mix the dressing ingredients in a bowl with a fork.
- Put the rice in a bowl, drizzle with the dressing and mix well; cool for 10 mins
- Stir the peas, pepper, mango and almonds through the rice. Garnish with coriander and almonds and serve.
See more Side Dish recipes